Cupcake 71 - Tomato Soup Cupcake

(sorry no photo, we forgot.)

I've been seeing a bunch of recipes falling into the category "cost saving" lately. Along the same theme, a lot of really old recipes from the 50's and 60's are being revisited. The Tomato Soup cake is one of those classics, along with the mayonnaise, 7-Up and sauerkraut cake. All were regulars in community and church published cookbooks. Very simple cake using tomato soup for a sweetener. Not one of my 10 cupcakes, but a good spice cake in a pinch. I had the strange urge for a grilled cheese sandwich while I was baking these cupcakes. I used cream cheese frosting as a nod to the grilled cheese.

Tomato Soup Cupcakes

1 (10.75 ounce) can condensed tomato soup
1 t baking soda
1/3 c butter, room temperature
1 c sugar
1 egg, room temperature
1 t cinnamon
2/3 t ground cloves
½ c self rising flour
1 t baking powder

Preheat oven to 325. Line the wells of one cupcake pan with 12 liners.

Combine tomato soup and baking soda in large bowl. This will foam and rise, set aside. Combine flour and baking powder, set aside.

Cream butter, sugar and spices in bowl. Add egg and mix well. Add tomato soup mixture. Add flour mixture and beat until just combined. Fill cupcake wells ¾ full, bake 15-18 minutes. Allow cupcakes to sit overnight so that flavors can meld. Frost with favorite cream cheese frosting. Lots of people like walnuts in or on these cupcakes, your choice.